Description:The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: The end of beef, tangent plane, cucumbe... Cool braised noodle in Sichuan

• The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: The end of beef, tangent plane, cucumber, cherry and radish, small hot pepper
• Condiment: The sesame paste, soy sauce, chicken are precise, salt, white sugar, sesame oil, vinegar, spring onions and ginger and garlic, Chinese prickly ash, hot pepper
• The cool braised noodle method in Sichuan:
• 1,Boil the noodles to pull the cold water out, for use
  2,The oil of hot fried fragrant Chinese prickly ash, hot fried fragrant chilli oil,
  3,The radish is cut the filament, the cucumber is cut the filament, the hot pepper shreds, the spring onions and ginger and garlic are cut the end
  4,The oil is put in the pan, stir-fry fragrant spring onions and ginger and garlic before stewing, make the end of beef to stir-fry before stewing and do fragrantly, a little soy sauce put, after airing coolly, it is precise to put sesame paste, sesame oil, Chinese prickly ash oil, chilli oil, chicken, the salt, white sugar, vinegar are stired evenly.
  5,Cool braised noodle and dip stir, let go, have cucumber silk, radish silk, mix, spill familiar sesame can install dish slightly.
  
• Note: